Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 litre vegetable stock; 100 g asparagus tips; 100 g baby carrots, halved lengthways; 200 g young peas, shelled; 500 g baby broad beans, shelled; 30 ml olive oil; 2 baby leeks, thinly sliced; 300 g risotto rice; 1 tbsp pesto; 25 g pine nuts, toasted; Salt and pepper

4 steps

Transcribed from your OneNote PDF. Photo to be added.

Updated at: Wed, 11 Nov 2026 16:42:18 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories534.6 kcal (27%)

Total Fat14.8 g (21%)

Carbs85.1 g (33%)

Sugars5.6 g (6%)

Protein15.9 g (32%)

Sodium1024.8 mg (51%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 litrevegetable stock

100gasparagus tips

100gbaby carrots

halved lengthways

200gpeas

young, shelled

500gbaby broad beans

30mlolive oil

1 Tbsppesto

25gpine nuts

toasted

salt

pepper

Instructions

Step 1

Bring stock to the boil, reduce heat and simmer asparagus, carrots, peas and broad beans for 4–5 minutes until tender. Lift out vegetables with a slotted spoon and keep stock simmering gently.

Step 2

Heat oil in a large heavy frying pan. Stir-fry leeks for 2 minutes until bright green, then stir in rice.

Step 3

Add hot stock a few tablespoons at a time, stirring until each addition is absorbed. Continue for about 20 minutes until soupy and the rice is tender with a little bite.

Step 4

Stir in pesto and season. Gently add vegetables and heat for a few minutes. Serve in warm plates scattered with pine nuts.